Pumpkin Spice Latte Cupcakes (vegan)
Printed from Inclusive Kitchen — Pumpkin Spice Latte Cupcakes
As the leaves turn and the air grows crisp, nothing says autumn quite like the warm embrace of pumpkin spice. These vegan Pumpkin Spice Latte Cupcakes capture that essence beautifully, combining the rich flavors of pumpkin, warm spices, and a hint of coffee, all while being entirely plant-based. They are the perfect treat for cozy gatherings, coffee breaks, or simply indulging your sweet tooth while keeping it vegan.
The history of pumpkin spice lattes dates back to the early 2000s when a certain coffee chain introduced this seasonal favorite, quickly turning it into a cultural phenomenon. The combination of pumpkin, cinnamon, nutmeg, and clove became synonymous with fall, inspiring bakers and home cooks alike to incorporate these flavors into various dishes. These cupcakes are a delightful homage to that trend, offering a moist, fluffy texture that rivals any traditional recipe.
To make these cupcakes, we use a blend of flour, pumpkin puree, and a few clever substitutes to ensure they remain vegan without sacrificing flavor. The addition of brewed coffee not only enhances the flavor but also gives these cupcakes a delightful lift. Topped with a creamy vegan frosting, they are sure to impress even the most discerning dessert lovers. And if you’re wondering how to make them even more festive, a sprinkle of cinnamon or a drizzle of vegan caramel sauce will do the trick.
So, grab your mixing bowls and preheat that oven! These cupcakes are not just a treat; they are a celebration of the season. And remember, if you can’t find someone to share them with, just tell yourself they’re “for research purposes.” After all, someone has to make sure they taste good!
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 1 cup pumpkin puree
- 0.5 cup unsweetened almond milk
- 0.5 cup brewed coffee
- 0.25 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 0.5 cup vegan butter
- 2 tablespoons coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin pan with paper liners. This ensures easy removal of the cupcakes once baked.
- In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, 1 teaspoon of ground cinnamon, 0.5 teaspoon of ground nutmeg, and 0.5 teaspoon of ground ginger. This dry mix will provide the base for your cupcakes.
- In another bowl, combine 1 cup of pumpkin puree, 0.5 cup of unsweetened almond milk, 0.5 cup of brewed coffee, 0.25 cup of vegetable oil, and 1 teaspoon of vanilla extract. Whisk until smooth to ensure all ingredients are well incorporated.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
- Spoon the batter evenly into the prepared muffin pan, filling each liner about two-thirds full. This allows room for the cupcakes to rise without overflowing.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden and spring back when lightly pressed.
- Once baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cupcakes cool, prepare the vegan frosting. In a mixing bowl, beat together 0.5 cup of vegan butter and 2 cups of powdered sugar until fluffy.
- Add 2 tablespoons of coconut milk to the frosting mixture and beat until smooth and creamy. Adjust the consistency with more coconut milk or powdered sugar as needed.
- Once the cupcakes are completely cool, frost them generously with the vegan frosting using a spatula or piping bag. Feel free to get creative with your frosting technique!
- For an extra touch, sprinkle a little ground cinnamon on top of the frosted cupcakes. This not only adds flavor but also a lovely visual appeal.
- Serve the cupcakes at room temperature, and enjoy them with a warm cup of coffee or tea. They are best enjoyed fresh but can be stored in an airtight container for up to three days.
- If you want to impress your friends, consider adding a drizzle of vegan caramel sauce on top. Just remember, it’s not a cupcake if it doesn’t have a little flair!
- Finally, sit back and enjoy your delicious vegan Pumpkin Spice Latte Cupcakes. You’ve earned it!
Nutrition (per serving)
- Calories: 210
- Carbs g: 30
- Protein g: 2
- Fat g: 9
- Sugar g: 15
